Effect of different aroma types of baijiu on the quality of Sichuan paocai.

Baijiu plays a key role in Sichuan paocai, yet its specific effects remain unclear. This study investigated how different baijiu aroma types influence the physicochemical properties, safety, and flavor of spontaneously fermented radish. We found that baijiu lowered pH and salinity, affected nitrite and biogenic amine levels, and inhibited lactic acid bacteria growth, slowing pH reduction and over-acidification. Among six baijiu variants, Mixiangxing baijiu produced paocai with higher acetic and malic acids and the best sensory ratings. Baijiu also increased esters and alcohols compared to natural fermentation. Correlation analysis revealed that baijiu components suh as hexanoic acid, ethyl heptanoate, ethyl caprate, ethyl palmitate, ethyl myristate, isoamyl alcohol, and ethyl laurate significantly impacted the metabolite profiles of paocai. These results underscore a critical role of baijiu in enhancing paocai flavor and ensuring consistent quality.